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A Garlic Lover’s Dream, Homemade Garlic Butter

by HomeRearedChef (writer), San Jose, December 13, 2012

Credit:

Having garlic butter at the ready in your refrigerator will save a lot of time in your future cooking, adding to: pasta dishes, soups, stews, and making yummy garlic bread.

Believe it or not, garlic is not only used in savory dishes but in sweet recipes as well, such as ice cream and cakes and candies. Garlic is very versatile, and so much fun experimenting with, if you like garlic.

“I dream of garlic day and night,

I drool for garlic near to die,

Would I to find a living, breathing Garlic Rose,

In a heartbeat I’d up and marry,

Nay not for money but for love of the Stinky Rose!”

A poem by V. Kahler-Anderson

Come; take a comfortable seat at our cozy table. Dinner is served!

You can easily half the recipe or even double it.

STEPS 1:

2 full heads of garlic (about 1 mounded cup cleaned), peeled

2 tablespoons extra-virgin olive oil

1 pound (2 cups) salted butter, *cubed and kept chilled until ready to use

  • In a food processor add the garlic and pulse until garlic is just broken up
  • Add the olive oil and process (pushing and gathering the garlic for even processing) until the garlic is almost a paste.
  • Add the butter and process (pushing and gathering the ingredients for more even processing) until you have a smooth paste. DO NOT over process!

*cubing the butter: cut in half lengthwise, flip over and cut in half lengthwise again. Cut butter into cubes (into fourths).

Put the butter into a container that seals very tightly. You would not want the pungent garlic smell to permeate throughout your refrigerator. Butter will keep (chilled) from 2-4 weeks.

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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14 comments on A Garlic Lover’s Dream, Homemade Garlic Butter

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By Barbara MacDonald on December 13, 2012 at 02:47 pm

Something I always keep on hand too Virginia....I wonder if any one who has Italian blood would cook without garlic? lol...hope all is well with you...been so busy getting ready for the holidays and baby sitting the grand kids so their parents can get their shopping done...:-) hugs

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By HomeRearedChef on December 13, 2012 at 03:17 pm

When you are not around, you sincerely are missed, Amiga. So I am so very glad to see you here. By the way, I am always looking to make sure I haven't missed any of your posts. :)

Have a VERY Happy Christmas. May the Lord grant health and happy hearts! XOXOX

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By Barbara MacDonald on December 13, 2012 at 03:30 pm

Thank you dear lady....I miss not being here when I get so busy...soon as I have some time I come to read what you have posted...take care my friend....:-)

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By HomeRearedChef on December 13, 2012 at 04:37 pm

You take care, too, Amiga!

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By Barbara MacDonald on December 13, 2012 at 05:50 pm

Thank you Virginia, I will wish you a happy blessed holiday closer to Xmas...hope you are all ready...do you do a lot of Xmas baking? I myself am making homemade fudge for a few dear friends and family. :-)

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By HomeRearedChef on December 14, 2012 at 01:05 am

Barbara, our big event for Christmas is on the Eve of the 24th. My mother is from El Salvador, and traditionally we get together (the whole family), create an assembly line, and make Salvadorian tamales (not to be confused with Mexican tamales). Salt tamales are filled with chicken and raisins, and sweet tamales are filled with pork and prunes. We are so looking forward to them.

Merry Christmas, sweet Amiga!

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By Uttam Gill on December 14, 2012 at 02:29 am

Virginia, so appetising are your articles... fragrantly aromatic dishes of yours can’t skip my attention... your recipes are irresistible...mouth watering...finger licking...Hey! Great Chef... you are spoiling me...Thank you very much by sharing with us your culinary skills...there is no doubt that Garlic butter if prepared in advance would come handy when one needs to make dish where it is required... Festival season is on cards and it’s better to stuff the refrigerator with Garlic butter too.

Virginia over here in India Garlic is called as “LAHSOON”

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By HomeRearedChef on December 14, 2012 at 11:43 am

Hello Uttam! I love garlic, and because I love garlic is why I am glad that my husband appreciates it too. Phew! And garlic is so very good for us. So let us make sure that we get enough "lahsoon" in our diet. Great for the heart!

And thank you for the lovely compliment. :)

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By melanie jean juneau on December 14, 2012 at 12:00 pm

HA- I am going to copy your garlic poem and give to some of my garlic loving adult children!!! Some of them put garlic in everything but deserts!

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By HomeRearedChef on December 14, 2012 at 06:50 pm

LOL! Melanie, I wonder if any of your children have had the chance to try garlic flavored Jelly Belly's? My family thought I was cravy because I loved them. I was the only one eating them. But they really are good! :)

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By melanie jean juneau on December 14, 2012 at 06:58 pm

I wonder if I can buy them in Canada- what a funny stocking surprise!

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By HomeRearedChef on December 15, 2012 at 01:59 am

Melanie, the first time I found them was at the Gilroy Outlets. And I agree that they would make a great stocking stuffer. :)

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By souschef on December 15, 2012 at 02:56 am

This is something everybody should have in their kitchen.

And I like your poetry!

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By HomeRearedChef on December 15, 2012 at 03:17 am

Thank you, Souschef! I guess you can tell that I LOVE garlic. lol!

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